Low carb peanut butter protein muffins
Low carb peanut butter protein muffins

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, low carb peanut butter protein muffins. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Low carb peanut butter protein muffins is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Low carb peanut butter protein muffins is something that I have loved my whole life. They’re fine and they look wonderful.

Keto Peanut Butter Muffins These peanut butter muffins are flourless, low carb, and keto-friendly. The mini muffins make a great snack or breakfast. These low carb peanut butter muffins with cream cheese filling are a bit of keto heaven!

To get started with this particular recipe, we must prepare a few ingredients. You can have low carb peanut butter protein muffins using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Low carb peanut butter protein muffins:
  1. Get 1/4 cup splenda
  2. Get 4 eggs
  3. Prepare 1 tsp cinnamon
  4. Take 1/2 cup creamy peanut butter
  5. Take 1 1/3 cup almond flour
  6. Get 1 1/2 scoops vanilla protein powder (or cupcake batter flavored)
  7. Make ready 1/2 cup heavy or lite cream
  8. Make ready 1 tsp baking powder
  9. Take Dark chocolate chips to put on top

In large mixing bowl, beat together peanut butter, butter and sweetener until creamy. Beat in egg and low carb milk until smooth. Unlike other low carb muffins that have cream cheese in them and need to be refrigerated, these keep well at room temp. As with other bread, you will want to tightly wrap each muffin in plastic wrap or put them in a zip-lock and ensure that the air is squeezed out of the bag before freezing.

Steps to make Low carb peanut butter protein muffins:
  1. Set oven to 400°. Mix all wet ingredients together
  2. Add dry ingredients and mix too well blended
  3. Grease a 12 count muffin tin. Pour batter equally into each spot. Bake for 18-20 min. They freeze well if you want to! They keep for 3-4 days out of the fridge in a closed container

How To Store Low Carb Protein Muffins. You can store low carb protein muffins on the counter for a few days, or increase their shelf life in the fridge. Go ahead and stick 'em in the freezer once they've cooled to room temperature. Spray muffin tin with cooking spray or line with muffin liners. In a medium bowl, mix together flour, baking powder, salt, protein powder until combined.

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